Kovent ( also: Kofent ) is a thin beer or Nachbier, which in earlier times was made by a cold infusion on the spent grains after deducting the second wort , but is now only made as a house drink. The name is said to have originated from convent beer, ie beer of the conventuals or monastery brothers, in contrast to the stronger (gentlemen's) beer of the fathers .
Please only remove this note if you have revised the article to such an extent that the text reflects the current state of knowledge on this topic, this has been proven and it meets today's linguistic requirements.
To refer to the Meyers article afterwards, you can{{ Meyers Online | Volume | Page}} to use.
